ALTO SHIRAZ & ALFRESCO PLATTER

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ALTO SHIRAZ & ALFRESCO PLATTER

15.September.2023

ALTO SHIRAZ & ALFRESCO PLATTER

Alto Team

Rated 5.0 stars by 1 users

Alto Shiraz; with its good tannic back bone can also bear the added weight that the smokiness lends to any dish. The delicate spicy quality, married to a dark fruitiness, makes it the perfect accompaniment to the smoky biltong.

Ingredients

BAKED FETA

1 – 2 rounds of feta
1 egg
Breadcrumbs
Butter
Fresh basil & thyme

RED PEPPER HUMMUS WITH HAZELNUTS

2 large red bell peppers
2 garlic pods
1 tin chickpeas
2 tbs tahini paste (or more according to taste)
1/3 cup hazelnuts (roasted) / blanched almonds can also be used
Smoked paprika
Fresh lemon juice
Olive oil
Salt and pepper

Directions

BAKED FETA

Take 1 round of feta and pat dry using paper towel.
Dip into 1 beaten egg and then into some breadcrumbs – you can repeat this process more than once depending on how thick you would like the crumb.
Fry the crumbed feta in a pan until it is crispy – I added some basil & thyme herbs with some butter in the pan to add more flavour.
Serve with a selection of olives and the buttery goodness from the pan.

RED PEPPER HUMMUS WITH HAZELNUTS

Slice the bell peppers, sprinkle with smoke paprika salt and olive oil, place them on a baking tray in the oven with the garlic pods.
Bake at 180 degrees until the skin starts to blister.
I usually remove the skin, but you can skip this step if you have a good food processor
Place the bell pepper, garlic, chickpeas and tahini paste in the food processor and mix until smooth.
I add lemon juice, olive oil and salt and pepper as I mix to taste and texture consistency needed.